A firm, smooth pudding made from fermented corn starch, wrapped in banana leaves and steamed, served as a cooling accompaniment to spicy dishes.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf wrap
Accompaniments: pepper soup, okra soup, stews
Instructions
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1
Dissolve corn starch in 2 cups of cold water, stir until smooth.
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2
Boil remaining 2 cups of water in a pot.
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3
Slowly pour the dissolved starch into boiling water, stirring constantly.
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4
Cook on low heat, stirring continuously for 10-15 minutes until very thick.
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5
Scoop portions onto banana leaves, wrap tightly into parcels.
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6
Allow to cool and set for 30 minutes before serving.
Did You Know?
Agidi is the peacemaker on the Sierra Leonean plate — its mild blandness perfectly balances the fire of pepper soup.
Chef's Notes
Equipment Tips
- pot
- banana leaves or plastic wrap
- wooden spoon
Accompaniments
pepper soup, okra soup, stews
The Story Behind Agidi
Agidi has ancient roots across West Africa, made from corn introduced to the continent in the 16th century. In Sierra Leone, it became the favored accompaniment to pepper soup and other spicy dishes, valued for its cooling effect on the palate.
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